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This stew is taken from a Levi Root’s recipe, but I have added and removed some ingredients to make it vegan! The original recipe calls for coconut milk, but as I live with somebody with a terrible nut allergy unfortunately I can’t use it! I also think coconut milk can make spicy things too sweet, but by all means add a can if you like. It is hot, so if you prefer a milder taste just use one scotch or even half if you are a real whimp.

4 sprigs fresh thyme , leaves only

6 all spice berries OR half tsp ground all spice

1 bay leaf

1 garlic clove, peeled and finely chopped

4 inch piece of ginger, peeled and finely sliced

1 onion peeled and chopped

1.2l/2 pints vegetable stock mixed with 2 tsp yeast extract

salt and freshly ground black pepper

450g yam/potato cut into 3cm pieces

400g sweet potato cut into 4cm pieces

450g pumpkin/squash peeled and cut into 4cm pieces

4 large spring onions, trimmed, lightly crushed with a knife

1 1/2 scotch bonnets, finely chopped

1 400g can butter beans

150g spinach or callaloo, leaves only, washed and shredded

For the dumplings –

150g plain flour

pinch salt

5-6 tbsp cold water

1. Place thyme leaves, all spice, bay leaf, garlic, ginger onion and stock into large, heavy based lidded saucepan. Season, to taste, with salt and pepper. Bring to the boil then reduce to a simmer. Cover and simmer for 20-25 minutes.

2. Add the vegetables, scotch bonnets and butter beans to the pan. Stir and return the mixture to a simmer, covered for a further 15-20 minutes.

3. Meanwhile make the dumplings. In a large bowl mix flour and salt. Add water little by little stirring until the mixture becomes a smooth dough. Set aside.

4. After the stew has cooked for 20 minutes add the callaloo or spinach, stir and simmer for 5 mins.

5. Meanwhile pinch 20-24 small pieces from the dough and roll into balls, using up all the dough. Add each dumpling to the pot as it is rolled and replace the lid. Continue to simmer for 8-10 minutes until the veg is tender, the sauce is thick and the dumplings have cooked through.

*I like my stew to have a thicker, almost gravy like sauce, so I mixed 2 tsp of cornflour with a little cold water to form a paste, then added it bit by bit to the simmering stew until desired consistency is achieved.*